From Monasteries to Multinationals (and Back): A Historical Review of the Beer Economy

Abstract

Standard-Nutzungsbedingungen:Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Zwecken und zum Privatgebrauch gespeichert und kopiert werden.Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich machen, vertreiben oder anderweitig nutzen.Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, gelten abweichend von diesen Nutzungsbedingungen die in der dort genannten Lizenz gewährten Nutzungsrechte. Terms of use: Documents in EconStor may AbstractThis article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transformed the beer industry and increased competition from the 16 th through the 19 th century. The 20 th century was characterized by dramatic (domestic and international) consolidation, major shifts in consumption patterns, and the re-emergence of small breweries.

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“…Furthermore, records show that pyramid workers were paid in beer, a readily storable merchandise, and Pharaohs were entombed with model breweries to ensure an afterlife beer supply [26,27]. Beer popularity grew and this beverage spread for the entire Europe, especially in the Mediterranean region [28].…”

“…Some of these are still nowadays associated with wine production like Portugal, Spain and France. The production and consumption of beer continued mainly in northern borders of the Roman Empire, where Germanic tribes ruled and Roman influence was weaker [26,28].…”

“…In Middle Ages, wine and beer production gained a new impetus with the shift from the familiar production to a more centralized production in monasteries [28]. Such happened because, at the time, water was frequently polluted, so alcoholic beverages were safer than water for the monks' consumption.…”

“…This happened because wine and beer were considered similar to water and didn't constitute a breach of fast. In fact, in some monasteries monks were allowed to drink up to 5 litres of beer per day [28]. Southern monasteries produced mainly wine, as the weather was warmer and suitable for vines, but in the north the colder weather was more fitting barley and wheat growth and therefore Northern monasteries were more devoted to beer production.…”

“…Conversely, another important aspect is the intervention of hop, the female flower cluster of Humulus lupulus, which acts as bacteriostatic agent against Gram-positive bacteria, helping to control unwanted microorganism during brewing. It also functions as bittering agent, disguising beer natural sweet taste [31,32]. In winemaking, the maceration of grapes is the starting point to wine production.…”